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blackeyed pea curry in large pot

Black-eyed Pea Curry

Vegan black-eyed pea curry that's bursting with flavor. This recipe is made w/ coconut milk, spices, peanut butter, and salsa macha.
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Prep Time: 15 minutes
Cook Time: 1 hour
Course: Side Dish
Cuisine: Soul Food, Vegan
Servings: 8 people
Calories: 318kcal
Author: Marwin Brown

Ingredients

  • 1 pound Dried Black eyed Peas
  • 1 medium Red Onion diced
  • 4 Garlic cloves diced
  • 1 medium Red Bell pepper diced
  • 3 Celery ribs diced
  • ¼ inch Fresh Ginger minced
  • 13 ounces canned Coconut milk
  • ¼ cup Peanut butter
  • ¼ cup Salsa Macha optional
  • 4 cups Vegetable Stock
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Ground Turmeric powder
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Curry Powder
  • 2 Green onions for garnishing
  • ¼ teaspoon Cayenne pepper optional
  • 2 tablespoons Olive oil

Instructions

Prepare Black eyed Peas

  • Place the dried black eyed peas in a large pot or bowl. Cover peas with cold water and allow them to soak overnight.

Cook the Peas

  • Heat a large stockpot or dutch oven pan on medium heat. Add the coconut oil then saute the onions, peppers, garlic, and celery for 2-3 minutes.
  • Add a quarter of the seasoning mix plus the peanut butter, thyme, bay leaf, vegetable stock, and coconut milk then stir well. Allow the mixture to cook for 5-7 minutes then add the soaked black eyed peas plus the remaining spices, cover and allow to simmer about 35-45 minutes.
  • Remove the lid and stir in the salsa macha if using. Allow peas to cook to preferred consistency. Add extra seasoning if necessary.
  • Serve the cooked black eyed peas with green onions and more salsa macha if available.

Video

Notes

  1. Soak the black-eyed peas overnight before cooking to soften them and reduce cooking time.
  2. Use a variety of spices to add depth of flavor to the delicious curry. Common spices used in black-eyed pea curry include cumin, turmeric, curry powder, ginger, and garlic.
  3. Use coconut milk plus peanut butter to add creaminess and richness to the curry. Most recipes call for tomato paste but I wanted to add a more African element to this dish and peanut butter or "maafe" was the play.
  4. Consider adding some acidity to the curry by using lemon or lime juice.
  5. You can also add some heat to the curry by using chilies or red chili powder.
  6. Add vegetables such as carrots, peppers, baby spinach, and tomatoes to add some texture to the curry.
  7. Use chicken or shrimp as a protein source to make it a complete meal unless you prefer to keep this vegan.
  8. Adjust the consistency of the curry by adding water or broth to make it thinner, or by cooking it longer to make it thicker. The longer you cook the dish the more the peas soften and began to breakdown adding even more creaminess and thickness to the dish.
  9. Serve the black eyed pea curry over rice. Top with a bread like cornbread, naan, or biscuits.
  10. Taste and adjust seasoning before serving, adding more salt or spices as needed.
  11. This recipe also works well with other beans like black beans or kidney beans.
  12. If using canned beans rinse them first.

Nutrition

Calories: 318kcal | Carbohydrates: 33g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 1093mg | Potassium: 314mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1002IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 2mg
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